This vegetable beef soup is the ultimate comfort food, made from scratch with tender beef and garden fresh vegetables. It simmers in just over two hours, delivering deep, developed flavors perfect for chilly evenings or family gatherings. This classic recipe fills your kitchen with an irresistible aroma that promises warmth and satisfaction in every bowl.

I first perfected this hearty beef soup recipe during a snow filled winter in Vermont, where its steaming bowls became our sanctuary against the cold. The combination of savory beef broth and tender vegetables creates a meal that feels like a warm embrace, something I now make for my own family on quiet Sunday afternoons. I love serving it with a side of my honey roasted carrots or a simple vegetable grain bowl for a complete, nourishing dinner that everyone enjoys.

Why This Vegetable Beef Soup Shines

Deep Developed Flavor: Slow simmering creates a rich, complex broth that canned soups simply cannot match.
Family Friendly Nutrition: Packed with protein and vegetables, it’s a meal that satisfies both kids and adults.
Make Ahead Convenience: This soup tastes even better the next day, making it perfect for meal prep.
One Pot Wonder: From browning to simmering, everything comes together in a single Dutch oven for easy cleanup.

What You’ll Need for Perfect Vegetable Beef Soup

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Olive oil: Helps achieve a perfect sear on the beef without smoking.
Beef stew meat: Choose well marbled chunks for the most tender results.
Yellow onion: Provides a sweet, aromatic base for the soup.
Garlic: Fresh cloves minced finely distribute flavor throughout every spoonful.
Carrots: Cut uniformly so they cook evenly and retain slight texture.
Celery: Adds subtle earthy notes and classic soup flavor.
Russet potatoes: Starchy varieties thicken the broth naturally as they cook.
Crushed tomatoes: Creates a robust base and adds slight acidity.
Beef broth: Use quality broth for the deepest, richest flavor foundation.
Dried thyme and oregano: Classic herbs that complement the beef perfectly.
Salt and black pepper: Season in layers for balanced flavor throughout.
Canned green beans: Drained well to avoid diluting your delicious broth.
Frozen corn and peas: Added at the end to maintain their bright color and texture.

Vegetable Beef Soup

Warm up with our classic Vegetable Beef Soup recipe loaded with tender beef, fresh vegetables, and rich broth.

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Dinner

Cuisine American

Servings 6 servings

Calories 320 kcal

Equipment

knife
cutting board
Dutch oven or stockpot
measuring spoons
measuring cups

Ingredients

2 tablespoons olive oil
1 1/2 pounds beef stew meat cut into 1-inch cubes
1 large yellow onion finely chopped
2 cloves garlic minced
2 large carrots peeled and cut into 1/2-inch pieces
2 stalks celery cut into 1/2-inch pieces
2 medium russet potatoes peeled and cut into 1/2-inch cubes
1 can (28 ounce) crushed tomatoes
6 cups beef broth
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 can (15 ounce) green beans drained
1 cup frozen corn
1 cup frozen peas

Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat. Add the beef stew meat in batches, ensuring not to overcrowd the pot, and sear until deep brown on all sides. This will take about 3-4 minutes per batch. Remove the browned beef to a plate and set aside.
Reduce the heat to medium. Add the finely chopped yellow onion to the pot and cook, stirring occasionally, until it has softened and become translucent, about 5-7 minutes. Stir in the minced garlic, 1/2-inch pieces of carrots, and 1/2-inch pieces of celery, and continue to sauté for another 5 minutes, or until the vegetables begin to soften slightly.
Return the browned beef to the pot. Add the 1/2-inch cubed russet potatoes, 1 (28 ounce) can crushed tomatoes, and 6 cups of beef broth. Stir in the 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper, ensuring all ingredients are well combined.
Bring the soup mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 1 hour and 30 minutes to 2 hours, or until the beef is very tender and can be easily pierced with a fork. Stir occasionally to prevent sticking and ensure even cooking.
After the beef is tender, stir in the drained 1 (15 ounce) can green beans, 1 cup frozen corn, and 1 cup frozen peas. Increase the heat to medium-low and cook for another 5-10 minutes, or until the frozen vegetables are fully heated through and bright in color.
Taste the soup and adjust the seasonings as needed, adding more salt or pepper to your preference. Ladle the hot Vegetable Beef Soup into bowls and serve immediately.

Notes

Let dough rise in a warm oven (off) for faster proofing.

Keyword comfort food, soup, stew, vegetable beef soup

Ways to Customize Your Soup

Add Grains: Stir in cooked barley or small pasta during the last 15 minutes of cooking.
Extra Vegetables: Incorporate diced zucchini, winter squash, or leafy greens like kale.
Spicy Version: Include a pinch of red pepper flakes or diced jalapeño with the aromatics.

My Tips for Soup Perfection

Brown in Batches: Do not overcrowd the pot when searing meat to ensure proper caramelization.
Low and Slow Simmer: Gentle cooking makes the beef incredibly tender and melds flavors beautifully.
Season at the End: Taste and adjust salt and pepper after adding all vegetables.
Vegetable Timing: Add frozen vegetables last to prevent them from becoming mushy.

How to Store and Reheat Your Soup

Store: Cool completely and transfer to an airtight container, refrigerating for up to 4 days.
Freeze: Portion into freezer safe containers, leaving headspace, and freeze for up to 3 months.
Reheat: Warm gently on the stovetop over medium low heat, stirring occasionally, until hot.
Make Ahead Tip: This soup actually improves after a day in the fridge as flavors continue to meld.

Frequently Asked Questions

What is the secret to good vegetable soup?

The secret lies in building layers of flavor. Properly browning the beef creates fond in the pot that adds depth, while sautéing your aromatics until soft sweetens them naturally. Finally, patient simmering allows all the ingredients to meld together into a harmonious, rich broth.

How do you thicken vegetable beef soup?

This soup thickens naturally from the starch released by the potatoes as they cook. For even thicker consistency, you can mash some of the potatoes against the side of the pot during the last minutes of cooking or add a tablespoon of tomato paste with the vegetables.

Can I use frozen vegetables in vegetable beef soup?

Absolutely. Frozen vegetables work beautifully and are added at the end to preserve their texture and bright color. I prefer using frozen corn and peas rather than canned, as they maintain better flavor and don’t make the soup watery.

What cut of beef is best for vegetable soup?

Chuck roast or stew meat cut into 1 inch cubes is ideal. These cuts have enough marbling to become tender during long cooking, unlike leaner cuts that can become tough. For more beef ideas, try my classic beef stew which uses similar techniques.

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Why This Soup Becomes an Instant Favorite

With its tender beef, garden fresh vegetables, and deeply developed broth, this vegetable beef soup delivers comfort in every spoonful. It’s the kind of meal that gathers family around the table and leaves everyone feeling nourished and satisfied. Once you taste the homemade difference, you’ll understand why this recipe earns a permanent spot in your rotation.

Hearty Beef Stew